You've probably seen these vegetables on sale at the Farmer's Market. They look like a cross between broccoli and cauliflower, though they taste more like the latter. We roast ours with olive oil, salt, pepper, and crushed star anise and coriander seeds.

It turns out that romanesco is a fractal vegetable. You see the same patterns up close as you do at a distance. For a more scientific analysis, from Fourmilab in Switzerland, there is now a web page discussing the vegetable and its fractal properties. There is even some cooking advice, but we'll stick with roasting.